You can control the heat of this delightful Indian dish by the quality and amount of curry powder. Personally, we like our Indian food hot and spicy so we buy a high-quality curry powder from a nearby Indian market. Serve this flavorful dish with steamed basmati rice and a cooling raita made from nonfat plain yogurt, shredded cucumber, and lots of dried mint.

refrigerated butter-flavored cooking spray

4	loin pork chops with bone, cut 1-inch (2.5 cm) thick, about 5 ounces (150 g) each

2	firm-ripe Bosc, Bartlett, or Anjou pears, 5 1/2 ounces (166 g) each, peeled, cored, and diced

3	tablespoons dark raisins

2	cups (480 ml) fat-free, no salt added canned chicken broth

1/4	teaspoon (0.6 ml) salt (optional)

freshly ground pepper to taste

1	cup (160 g) chopped onion

2	cloves garlic, minced

1 to 2

tablespoons (6 to 12 g) good-quality curry powder or to taste

1	tablespoon (9 g) unbleached all-purpose flour

1. Preheat oven to 375°F (190°C), Gas Mark 5. Lightly coat a 9 x 9-inch (22.5 x 22.5 cm) glass baking dish with cooking spray.
2. Trim visible fat from chops. Lightly coat a heavy nonstick skillet with cooking spray. Place over medium-high heat; add the chops and brown chops, turning once, for 3 minutes per side. Transfer chops to prepared baking dish.
3. Meanwhile in a small bowl, combine pears, raisins, chicken broth, salt (if using), and pepper. Set aside.
4. In same skillet, sauté onion and garlic over medium heat, stirring often, until onion is limp, about 4 minutes. Sprinkle with curry powder and flour. Gradually stir in pear-broth mixture. Cook, stirring, for 3 minutes, loosening any browned bits from bottom of skillet. Spoon pear mixture over chops.
5. Cover and bake for 20 minutes. Uncover and continue to bake for another 15 minutes, until chops are cooked through (no pink inside when tested with the tip of a knife).